CN103555421B - Microorganism antioxidant of edible vegetable fat as well as preparation method thereof - Google Patents
Microorganism antioxidant of edible vegetable fat as well as preparation method thereof Download PDFInfo
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Abstract
The invention discloses a microorganism antioxidant of edible vegetable fat as well as a preparation method thereof. The microorganism antioxidant of edible vegetable fat is prepared by mixing polyglycerol monooleate, alcohol and microorganism antioxidant fermentation liquor in proportion, wherein production strains of the microorganism antioxidant fermentation liquor include at least one of rhodopuesdomonas pulstris, saccharomyces cerevisiae and actic acid bacteria. The preparation method comprises the preparation steps of: preparing rhodopuesdomonas pulstris, saccharomyces cerevisiae, lactobacillus plantarum, streptococcus thermophilus as well as bifidobacterium; weighing the cultured strains according to a proportion to prepare strain stock liquor; mixing the strain stock liquor and culture medium, centrifuging after fermenting, sterilizing and disinfecting to obtain the needed microorganism antioxidant fermentation liquor; and mixing the polyglycerol monooleate, alcohol and microorganism antioxidant fermentation liquor in proportion, dispersing and stewing to obtain the needed microorganism antioxidant. The invention provides a natural antioxidant which is capable of restraining edible vegetable fat oxidization and prolonging a quality guarantee period as well as a preparation method thereof. The microorganism antioxidant of edible vegetable fat disclosed by the invention is enabled to satisfy requirements of high efficiency, safety and low production cost, and mouthfeel-strengthening of the fat.
Description
Technical field
The present invention relates to the antioxidant of fermentable gained, particularly relate to a kind of microbiological antioxidant that food oils can be made at room temperature to preserve for a long time.
Background technology
Food oils are one of requisites in people's daily life, and food oils can be divided into two large classes according to its source: Vegetable oil lipoprotein and animal tallow.Modern more and more focuses on health problem, and the food oils therefore containing unsaturated fatty acids more obtain pursuing of people than the grease of saturated fatty acid.Wherein the kind of existing Vegetable oil lipoprotein has lubricity of turnip rapeseed (turniprapeseed) or rapeseed oil, Semen Maydis oil, sunflower oil, soya-bean oil and sweet oil, or also can be extract from the oil of different plants and its mixed configuration used.Owing to being rich in unsaturated fatty acids in Vegetable oil lipoprotein, and more unstable than the saturated fatty acid in animal oil in chemical structure, more oxidizable, therefore, in existing Novel edible grease, the increasing mixed oil occurred containing Vegetable oil lipoprotein and animal tallow.
Even the mixed oil of Vegetable oil lipoprotein and animal tallow, when the process through long term storage, transport, if described oil prod is under the environment of room temperature or higher temperature, oil prod is easy to become sour, therefore, in edible fat production preparation process, often need to add antioxidant, prevent or reduce the phenomenon generation of becoming sour of edible oil.
Become sour is because when preserving, the effect such as foodstuff products and air oxidation occurs and is decomposed the phenomenon of generation foreign odor taste further, mainly due to oxidized and generate the aldehydes (as enanthaldehyde, aldehyde C-9 etc.) of a part of free fatty acids and intermediate molecular weight, fat is when high temperature, high humidity and improper ventilation, also may be hydrolyzed because of the effect of microorganism, produce lipid acid and glycerine, lipid acid can act on further through microorganism, generates ketone.Become sour the aroma and flavor affecting food oils and add the foodstuff products that it prepares, and affects the satisfactory degree of human consumer, and the food oils more seriously become sour also easily bring out the generation of cancer.
The antioxidant become sour for suppressing food oils be present in human body or food, there is low concentration compared with the concentration of oxidable substrate and can significantly delay or prevent the material of substrate oxidation.The effect of antioxidant is, by suppressing and delaying oxidation to extend the quality guaranteed period of food and to cut the waste and nutritive loss.In food, antioxidant or as endogenous component or be added to wherein, improves quality product by the generation of controlled oxidization and noxious products thereof.
Antioxidant protection food from the mechanism of oxidation is: by providing electronics or hydrogen atom, or deactivation metal ion and singlet oxygen carry out scavenging free radicals.The requirement of desirable food grade antioxidants is: safety, does not affect color and luster, smell or taste, at low concentrations effectively, is readily integrated in food, non-inactivation under the processing conditions of harshness, stable in properties in finished product, and with low cost.
In food oils and food service industry, in fat or grease to become sour be the snperoxiaized process of complex lipids.The excessive generation of oxyradical, especially hydroxyl free radical can generate lipid peroxide and active oxygen.Grease heat and storage time can experience deterioration by oxidation, the antioxidant added is the quality guaranteed period that development by delaying oxidation products extends grease.
The antioxidant be most widely used or oxidation retarder are tertiary butylated hydroquinone (TBHQ), butyl hydroxy anisol (BHA) and butylated hydroxytoluene (BHT), but, increasing sign indicates it and has higher health risk, and a lot of country has limited now and used these chemosynthesis antioxidants.
Therefore, natural antioxidants, the appearance being especially derived from the non-synthetic antioxidant of natural food raw material is subject to the concern of society and liking of human consumer.Desirable antioxidant should from natural source, and does not have an impact to the smell of oil, turbidity and color and luster under comparatively small concentration effectively.Lipid oxidation in food affects its nutritional quality, health, safety, color and luster, smell and quality.At present, a kind of cost-effective method that the use of synthetized oxidation preventive agent in food has confirmed to be inhibited oxidation He to extend the shelf life is ratified.
The non-synthetic antioxidant being derived from natural food raw material generally all comes from vegetable material, and its activeconstituents is phenols, flavonoid and Polyphenols.Wherein, tocopherol is secondary plant meta-bolites, and it is derived from phenylalanine at first, also can be derived from tyrosine in some situation in plant.Some frequently seen plants phenol antioxidant comprise flavonoids, cinnamic acid derivative, tonka bean camphor and tocopherol.
Oil antioxidant synergistic agent described in patent CN102696786A contains Yelkin TTS as effective constituent.It coordinates with antioxidant and forms oil antioxidant composition, then after mixing with existing applicable additive, makes liquid formulation by being dissolved or dispersed in liquid, then liquid formulation is used for edible oil and contains in edible oil food.But in this patent, also needing to add under antioxidant and Yelkin TTS act synergistically and just can reach oxidation resistant effect, is not the antioxidant of pure natural.
Patent CN102056490A discloses a kind of for food, and feed, the antioxidant of the improvement of makeup and medicine, its isomerization mainly through sucrose obtains.In traditional mode, containing trehalose syrup, be also referred to as trehalose syrup and carry out biocatalysis sucrose to obtain preferably by using the immobilized cell of pseudomonas (mesoacidophila, as bacterial strain MX-45) or other similar genetically modified organisms accordingly.This patent is added into the mouthfeel that can affect edible oil in edible oil, is unfavorable for the use in edible oil.
Patent CN101831302A discloses a kind of liquid oil-instant, stable rosemary antioxidant and preparation method thereof.Described method comprises: use Rosmarinus officinalis for raw material, use edible oil do carrier solubility promoter work in coordination with supercritical co to Rosmarinus officinalis in material oxidation-resistant active ingredient strengthen and selective extraction, single stage method obtains liquid oil-instant, stable rosemary antioxidant and rosemary ethereal oil, can be directly used in the products such as food oils.This patent requires high and complex procedures to be unfavorable for a large amount of production to the extraction process of Rosmarinus officinalis material.
Patent CN1106370C discloses a kind of preparation of oil soluble tea polyphenol derivative being used as edible oil antioxidant; it is characterized in that with the acyl chlorides, acylation catalyst, rearrangement auxiliary agent, reductive agent etc. of water soluble tea polyphenol, six to three ten carbon for raw material; water soluble tea polyphenol again through removing catalyzer, desalting, wash, dehydrating, is namely introduced fatty long-chain and makes it under the prerequisite keeping tea-polyphenol anti-oxidation characteristics, have oil soluble after the chemical reactions such as O-acidylate, rearrangement, reduction in water soluble tea polyphenol molecular structure.But this patent operation is comparatively complicated, high cost.
In sum, a kind of efficient, with low cost and non-synthetic antioxidant being derived from natural plant raw material not affecting food oils mouthfeel is not also obtained at present to meet the demand in market.
Summary of the invention
The object of this invention is to provide and a kind ofly can suppress edible vegetable oil lipid oxidation and natural antioxidants of extending the shelf life and preparation method thereof, make its meet efficient, safety, production cost are low, can strengthen the requirement of grease mouthfeel.
For realizing above-mentioned object, a first aspect of the present invention provides a kind of microbiological antioxidant of edible vegetable oil and fat, is specially: be mixed in proportion obtained by least one in oleic acid polyglycerol monoester, ethanol and microbiological antioxidant fermented liquid; Wherein, the bacterial classification of microbiological antioxidant fermented liquid is at least one in Rhodopseudomonas palustris, S. cervisiae and milk-acid bacteria.
The part by weight of the bacterial classification that above-mentioned microbiological antioxidant fermented liquid comprises is preferably:
Rhodopseudomonas palustris: S. cervisiae: milk-acid bacteria=(5-25): (20-55): (15-35), is more preferably Rhodopseudomonas palustris: S. cervisiae: milk-acid bacteria=(10-20): (25-50): (20-30).
The bacterial classification of above-mentioned milk-acid bacteria is one or more in plant lactobacillus, thermophilus streptococcus or bifidus bacillus.
Above-mentioned Rhodopseudomonas palustris (Rhodopseudomonas palustris) is preferably the bacterial classification that deposit number is ACCC No:10649;
S. cervisiae (Saccharomyces cerevisiae) is preferably the bacterial classification that deposit number is ACCC No:20065;
Plant lactobacillus (Lactobacillus plantarum) is preferably the bacterial classification that deposit number is ACCC No:11118;
Thermophilus streptococcus (Streptococcus thermophilus) is preferably the bacterial classification that deposit number is ACCC No:10651;
Bifidus bacillus (Bifidobacterium) is preferably the bacterial classification that deposit number is ACCC No:11054.
A second aspect of the present invention provides a kind of method preparing microbiological antioxidant as above-mentioned edible vegetable oil and fat, and its step comprises:
Step 1, cultivates Rhodopseudomonas palustris, S. cervisiae, plant lactobacillus, thermophilus streptococcus and bifidus bacillus.
Step 2, bacterial classification step 1 cultivated is mixed in proportion obtained bacterial classification stoste, by after bacterial classification stoste and substratum mixing, fermentation, centrifugal and sterilizing required fermented liquid.
Step 3, is mixed in proportion at least one in oleic acid polyglycerol monoester, ethanol and gained microbiological antioxidant fermented liquid, disperses, static rear obtained required microbiological antioxidant.
The cultivation of the above-mentioned Rhodopseudomonas palustris described in preparation method's step 1 is for carrying out illumination cultivation in nutrient broth medium of being transferred by Rhodopseudomonas palustris, its culture temperature ranges preferably from 26-40 DEG C, be more preferably 28-32 DEG C, the time range of its illumination cultivation is preferably 48-144h, be more preferably 72-120h, take out after substratum reddens, then put into 2-4 DEG C of Refrigerator store stand-by.
Shaking culture is carried out in being prepared as in potato dextrose broth of being transferred by S. cervisiae of the above-mentioned S. cervisiae described in preparation method's step 1, the temperature range of its shaking culture is preferably 26-35 DEG C, be more preferably 28-32 DEG C, the range of revolution of its shaking culture is preferably 150-250rpm, be more preferably 180-220rpm, the time of its shaking culture is preferably 36-84h, is more preferably 48-72h, take out after substratum muddiness, then put into 2-4 DEG C of Refrigerator store stand-by.
The above-mentioned plant lactobacillus described in preparation method's step 1, thermophilus streptococcus and bifidus bacillus are prepared as in 5% molasses liquid nutrient medium of above-mentioned plant lactobacillus, thermophilus streptococcus and bifidus bacillus being transferred respectively and cultivate, its temperature range of cultivating is preferably 32-40 DEG C, be more preferably 35-39 DEG C, its incubation time ranges preferably from 36-84h, be more preferably 48-72h, take out after substratum muddiness, then put into 2-4 DEG C of Refrigerator store stand-by.
The above-mentioned substratum described in preparation method's step 2 comprises at least one in sea-buckthorn, gynostemma pentaphylla, Rosa roxburghii, ferine honey, rice bran and mixes with sterilized water.
Substratum described in above-mentioned steps 2 with described substratum total amount for benchmark, its part by weight is preferably sea-buckthorn: gynostemma pentaphylla: Rosa roxburghii: ferine honey: rice bran: sterilized water=(0.01-2): (0.1-3): (0.1-3): (0.5-5): (1-7): (80-98), is more preferably sea-buckthorn: gynostemma pentaphylla: Rosa roxburghii: ferine honey: rice bran: sterilized water=(0.01-1): (0.1-2): (0.1-2): (1-4): (2-5): (83-96.2).
Bacterial classification stoste described in above-mentioned steps 2 and substratum mixed weight ratio are preferably (5-30): (70-95), is more preferably (5-10): (90-95).
Fermentation process described in above-mentioned steps 2 is for stirring putting into fermentor tank after bacterial classification stoste and substratum mixing, carry out airtight cultivation, the temperature range of cultivating is preferably 25-40 DEG C, be more preferably 28-32 DEG C, be less than incubation time after 3.60-4.00 until pH value and range preferably from 10-18 days, be more preferably 12-15 days.
Fermentation process described in above-mentioned steps 2 also comprises by culturing mixt by after screw settling centrifuge, then enters disk centrifugal separator, by the liquid sterilization 30-60min at 80-95 DEG C of temperature obtained after centrifugal, namely obtains microbiological antioxidant fermented liquid.
Microbiological antioxidant described in above-mentioned step 3 be prepared as oleic acid polyglycerol monoester, ethanol, microbiological antioxidant fermented liquid part by weight be preferably (2-15): (1-5): (85-97), is more preferably (5-10): (1-3): (90-95).
Dispersion described in above-mentioned step 3, quiescent processes are: use high speed dispersor to disperse 3-5min at revolution under 10000-15000rpm, antioxidant obtained final after static 1-2h.
A third aspect of the present invention provides a kind of edible vegetable oil and fat, and it comprises the microbiological antioxidant of any one edible vegetable oil and fat of the present invention.
Wherein, described grease can be edible vegetable oil, as soybean oil, rapeseed oil, peanut oil, sweet oil, Trisun Oil R 80, Semen Maydis oil, tung oil, plam oil, Viscotrol C, tea oil etc., or contains mixing oil or the mixed oil of any one or a few grease above-mentioned.
In a kind of preferred embodiment of grease of the present invention, in described grease, the part by weight of described edible vegetable oil and fat microbiological antioxidant is 0.1-10%.
Compared with existing antioxidant, microbiological antioxidant of the present invention and preparation method thereof has following feature:
(1) in microbiological antioxidant of the present invention, its main component is the secondary metabolite of probiotic bacterium and plant, adds in food oils, can not cause detrimentally affect to HUMAN HEALTH, and the mouthfeel of food oils can also be made better, and nutritive value is higher.
(2) microbiological antioxidant of the present invention, required strain raw material and auxiliary material are easy to get, and without the need to the preparation process technique of complexity, production cost is low and step is simple.
(3) microbiological antioxidant addition of the present invention is unrestricted, and can not exert an adverse impact to the quality of food oils product and mouthfeel.
(4) microbiological antioxidant of the present invention, contained by it different mechanisms antioxidant between synergy, oxidation resistant effect can be made more lasting, make the shelf time of oil and fat product longer.
Specific embodiment
Below in conjunction with specific embodiment, the present invention will be further described, but following embodiment is not as limiting to the invention.
embodiment one
Prepare microbiological antioxidant, the bacterial classification that the present embodiment is selected is:
Rhodopseudomonas palustris (Rhodopseudomonas palustris) for deposit number be the bacterial classification of ACCC No:10649;
S. cervisiae (the bacterial classification of Saccharomyces cerevisiae to be deposit number be ACCC No:20065;
Plant lactobacillus (Lactobacillus plantarum) for deposit number be the bacterial classification of ACCC No:11118.
Step 1, the production production of hybrid seeds:
Transfer in the Erlenmeyer flask of nutrient broth medium by above-mentioned Rhodopseudomonas palustris, at 32 DEG C of temperature, illumination cultivation 72 hours, takes out, then puts into 4 DEG C of Refrigerator stores stand-by after substratum reddens;
Transfer in the Erlenmeyer flask of potato dextrose broth by above-mentioned S. cervisiae, at 28 DEG C, rotating speed is shaking culture 48 hours under 220rpm, takes out, then put into 4 DEG C of Refrigerator stores stand-by after substratum muddiness;
Above-mentioned plant lactobacillus is transferred in the Erlenmeyer flask of 5% molasses liquid nutrient medium, cultivate 48 hours at 35 DEG C, take out after substratum muddiness, then put into 4 DEG C of Refrigerator stores stand-by.
Step 2, the preparation of microbiological antioxidant fermented liquid:
Bacterial classification step 1 cultivated takes obtained bacterial classification stoste by following part by weight, its: Rhodopseudomonas palustris 20%, S. cervisiae 50%, plant lactobacillus 30%;
Prepared by following weight percentage culture medium raw material: sea-buckthorn 1%, gynostemma pentaphylla 2%, Rosa roxburghii 2%, ferine honey 5%, rice bran 5%, sterilized water 85%;
Complex ferment: the bacterial classification stoste taken above and culture medium raw material are prepared according to bacterial classification stoste 10%, substratum 90%, puts into fermentor tank and to stir rear 32 DEG C of airtight cultivations, cultivates 12 days after pH value is less than 3.70;
By above culturing mixt by after screw settling centrifuge, then enter disk centrifugal separator, by the liquid sterilization 30min at 90 DEG C of temperature obtained after centrifugal, namely obtain microbiological antioxidant fermented liquid.
Step 3, the preparation of microbiological antioxidant:
By oleic acid polyglycerol monoester, ethanol and microbiological antioxidant by following weight ratio 4:1:95 mixing, high speed dispersor is used to disperse 3min at revolution under 15000rpm, antioxidant obtained final after static 1h.
The antioxidant that the microbiological antioxidant using the embodiment of the present invention 1 preparation method to obtain and tea-polyphenol are main component carries out controlled trial to without the sesame oil anti peroxidation of lipid rate of adding antioxidant.
Controlled trial concrete steps:
(1) selecting the sesame oil without adding antioxidant, choosing each 10ml of antioxidant of microbiological antioxidant group, tea-polyphenol group, add corresponding dosage antioxidant respectively and stir.And preparing placebo solution, placebo solution is the solution that the sesame oil getting equivalent does not add any antioxidant.
Wherein, antioxidant addition is tested:
1) the microbiological antioxidant resistance of oxidation used: 10000U/ml, addition is 0.032ml (is equivalent to 320U/10ml, calculates according to the maximum addition of tea-polyphenol in grease);
2) the tea-polyphenol resistance of oxidation used: 86500U/g, addition is 0.004g (be equivalent to 346U/10ml, maximum addition is 0.4g/kg in grease).
(2) product is deposited:
Product places thermostat container (37 ± 1 DEG C), relative humidity is 70%.
(3) detect: use ultraviolet-visible spectrophotometer to detect microbiological antioxidant group, tea-polyphenol group and placebo solution.
1) Cleaning Principle: the lipid peroxidation product mda (MDA) in grease is conventional Lipid peroxidation index, under acidity and high-temperature condition, can react with thiobarbituricacidα-(TBA) and generate three brown methines (3,5,5-trimethylammonium oxazole 2,4-diketone), the maximum absorption wavelength of three methines is 532nm.
2) detection obtains two groups of data:
First group:
The absorbancy that mentioned microorganism antioxidant adds sesame oil gained solution to is A
x;
The absorbancy of placebo solution is A
0;
Add in distilled water by mentioned microorganism antioxidant, the absorbancy obtaining additive is A
x0.
Second group:
The absorbancy that above-mentioned Tea Polyphenols Antioxidant adds sesame oil gained solution to is A
x;
The absorbancy of placebo solution is A
0;
Add in distilled water by above-mentioned Tea Polyphenols Antioxidant, the absorbancy obtaining additive is A
x0.
3) anti peroxidation of lipid rate is calculated, its calculation formula:
Anti peroxidation of lipid rate (%)={ [A
0– (A
x-A
x0)]/A
0} × 100%
A
0: the absorbancy of contrast solution, the sesame oil getting equivalent does not add the experiment of any antioxidant;
A
x0: the absorbancy of additive, replaces the sesame oil experiment of equivalent with distilled water;
A
x: the absorbancy of sample solution.
Detected result: as shown in table 1.
Table 1, with dosage antioxidant of the present invention and tea-polyphenol anti peroxidation of lipid rate simultaneous test
| Test group | Anti peroxidation of lipid rate |
| Embodiment 1 sample | 68.98% |
| Tea-polyphenol group sample | 96.14% |
From detected result, when microbiological antioxidant and the tea-polyphenol addition in grease (comparing by resistance of oxidation) is identical, the embodiment of the present invention 1 sample anti peroxidation of lipid rate is 68.98%, lower than 96.14% of tea-polyphenol group sample anti peroxidation of lipid rate, visible, the embodiment of the present invention 1 sample resistance of oxidation is better than this natural antioxidants of tea-polyphenol.
embodiment two
Prepare microbiological antioxidant, the bacterial classification that the present embodiment is selected is:
Rhodopseudomonas palustris (Rhodopseudomonas palustris) for deposit number be the bacterial classification of ACCC No:10649;
S. cervisiae (the bacterial classification of Saccharomyces cerevisiae to be deposit number be ACCC No:20065;
Plant lactobacillus (Lactobacillus plantarum) for deposit number be the bacterial classification of ACCC No:11118;
Thermophilus streptococcus (Streptococcus thermophilus) for deposit number be the bacterial classification of ACCC No:10651;
Bifidus bacillus (Bifidobacterium) for deposit number be the bacterial classification of ACCC No:11054.
Step 1, the production production of hybrid seeds:
Transfer in the Erlenmeyer flask of nutrient broth medium by above-mentioned Rhodopseudomonas palustris, at 32 DEG C of temperature, illumination cultivation 72 hours, takes out, then puts into 4 DEG C of Refrigerator stores stand-by after substratum reddens;
Transfer in the Erlenmeyer flask of potato dextrose broth by above-mentioned S. cervisiae, at 28 DEG C, revolution is shaking culture 48 hours under 220rpm, takes out, then put into 4 DEG C of Refrigerator stores stand-by after substratum muddiness;
By above-mentioned plant lactobacillus, thermophilus streptococcus, bifidus bacillus, transfer in the Erlenmeyer flask of 5% molasses liquid nutrient medium respectively, cultivating 48 hours at 35 DEG C, until taking out after substratum muddiness, then putting into 4 DEG C of Refrigerator stores stand-by;
Step 2, the preparation of microbiological antioxidant fermented liquid:
Bacterial classification step 1 cultivated takes obtained bacterial classification stoste by following weight percent: Rhodopseudomonas palustris 20%, S. cervisiae 50%, plant lactobacillus 10%, thermophilus streptococcus 10%, bifidus bacillus 10%;
Prepared by the culture medium raw material of following weight per-cent: sea-buckthorn 1%, gynostemma pentaphylla 1%, Rosa roxburghii 1%, ferine honey 2%, rice bran 5%, sterilized water 90%;
The bacterial classification stoste taken above and culture medium raw material are prepared according to bacterial classification stoste 5%, substratum 95%, puts into fermentor tank and to stir rear 28 DEG C of airtight cultivations, cultivate 15 days after pH value is less than 3.80;
By above culturing mixt by after screw settling centrifuge, then enter disk centrifugal separator, by the liquid sterilization 60min at 80 DEG C of temperature obtained after centrifugal, namely obtain microbiological antioxidant fermented liquid.
Step 3, the preparation of microbiological antioxidant:
By oleic acid polyglycerol monoester, ethanol and microbiological antioxidant by following weight ratio 8:2:90 mixing, high speed dispersor is used to disperse 5min at revolution under 10000rpm, antioxidant obtained final after static 2h.
The antioxidant that the microbiological antioxidant using embodiment 2 preparation method of the present invention to obtain and tea-polyphenol are main component carries out peroxide value controlled trial to without the rapeseed oil adding antioxidant.
Controlled trial step:
(1) selecting the rapeseed oil without adding antioxidant: blank group 30g, tea-polyphenol group 44g, microbiological antioxidant group 44g, adding corresponding dosage antioxidant respectively and stirring.
Wherein, antioxidant addition is tested:
The microbiological antioxidant resistance of oxidation used: 5316U/ml, addition is 0.72ml (being equivalent to 3800U/44g);
The tea-polyphenol resistance of oxidation used: 86500U/g, addition is 0.018g (be equivalent to 1500U/44g, maximum addition is 0.4g/kg in grease);
(2) product is deposited: product places thermostat container (37 ± 1 DEG C), relative humidity is 70%.
After keeping above-mentioned temperature that the sample that needs carry out detecting is deposited 20 days, detect the peroxide value of tea-polyphenol group and microbiological antioxidant group.
Peroxide value detects carries out with reference to the methods involving in GB/T5009.37-2003 " analytical procedure of edible vegetable oil hygienic standard ".
Detected result: as shown in table 2.
Table 2, the embodiment of the present invention 2 and tea-polyphenol peroxide value controlled trial
| Test group | Peroxide value (meq/kg) |
| Embodiment 2 sample | 12.46 |
| Tea-polyphenol group sample | 14.53 |
From detected result, in the embodiment of the present invention 2, the peroxide value of microorganism is lower than tea-polyphenol group, and its resistance of oxidation is better than tea-polyphenol group, and the antioxidant effect of the microbiological antioxidant described in the embodiment of the present invention 2 is remarkable.
In addition, from the above embodiments, microbiological antioxidant addition of the present invention can be greater than the maximum addition of tea-polyphenol in grease, and can not exert an adverse impact to the quality of oil and fat product and mouthfeel, along with the increase of microbiological antioxidant amount, it is also improving the resistance of oxidation of grease.
Be described in detail specific embodiments of the invention above, but it is as example, the present invention is not restricted to specific embodiment described above.To those skilled in the art, any equivalent modifications that this practicality is carried out and substituting also all among category of the present invention.Therefore, equalization conversion done without departing from the spirit and scope of the invention and amendment, all should contain within the scope of the invention.
Claims (6)
1. a microbiological antioxidant for edible vegetable oil and fat, is characterized in that, described microbiological antioxidant is mixed in proportion obtained by oleic acid polyglycerol monoester, ethanol, microbiological antioxidant fermented liquid; Wherein, the production bacterial classification of microbiological antioxidant fermented liquid is Rhodopseudomonas palustris, S. cervisiae and milk-acid bacteria;
The part by weight of oleic acid polyglycerol monoester, ethanol, microbiological antioxidant fermented liquid is (2-15): (1-5): (85-97);
Rhodopseudomonas palustris: S. cervisiae: the part by weight of milk-acid bacteria is (5-25): (20-55): (15-35); The culture medium raw material preparing microbiological antioxidant fermented liquid is sea-buckthorn, gynostemma pentaphylla, Rosa roxburghii, ferine honey, rice bran and sterilized water, with described substratum gross weight for benchmark, part by weight is sea-buckthorn: gynostemma pentaphylla: Rosa roxburghii: ferine honey: rice bran: sterilized water=(0.1-2): (0.1-3): (0.1-3): (0.5-5): (1-7): (80-98).
2. the microbiological antioxidant of edible vegetable oil and fat as claimed in claim 1, is characterized in that, described milk-acid bacteria is one or more in plant lactobacillus, thermophilus streptococcus or bifidus bacillus.
3. prepare a method for the microbiological antioxidant of edible vegetable oil and fat as claimed in claim 2, its step comprises:
Step 1, cultivates Rhodopseudomonas palustris, S. cervisiae, plant lactobacillus, thermophilus streptococcus and bifidus bacillus;
Step 2, bacterial classification step 1 cultivated is mixed in proportion obtained bacterial classification stoste, by after bacterial classification stoste and substratum mixing, fermentation, centrifugal, sterilizing required microbiological antioxidant fermented liquid; Fermentation process is: carry out airtight cultivation, and the temperature range of cultivation is 25-40 DEG C, and after pH value 3.60-4.00, incubation time scope is 10-18 days;
Step 3, is mixed in proportion oleic acid polyglycerol monoester, ethanol and gained microbiological antioxidant fermented liquid, disperses, static rear obtained required edible vegetable oil and fat microbiological antioxidant.
4. method as claimed in claim 3, it is characterized in that, in described step 2, bacterial classification stoste and substratum part by weight are (5-30): (70-95).
5. method as claimed in claim 3, is characterized in that, the dispersion described in described step 3, is staticly: use high speed dispersor to disperse 3-5min under 10000-15000rpm, static 1-2h after dispersion.
6. an edible vegetable oil and fat, is characterized in that, comprises the microbiological antioxidant of edible vegetable oil and fat according to claim 1.
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| CN104522833A (en) * | 2014-12-16 | 2015-04-22 | 镇江拜因诺生物科技有限公司 | Method for preparing microbial food antioxidant |
| CN105105285A (en) * | 2015-08-26 | 2015-12-02 | 上海亨康生物科技有限公司 | Food antioxidant prepared from natural product extract |
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| CN109329705B (en) * | 2018-10-31 | 2021-10-01 | 海南职业技术学院 | Method for preparing microbial food antioxidant |
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| CN101947295A (en) * | 2010-10-14 | 2011-01-19 | 上海创博食品技术发展有限公司 | Production method of microbial antioxidant |
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